Thread: Lunch ... the second course

I didn't know where to put this thb.

A throwback from my nepal days and a request from the kids, an unusual Sunday lunch. In my time in nepal we, my nepali mates and their families and mine used to choose a house and meet up for a momo and beer afternoon and the kids playing.

The ladies would do the chopping and pounding for the filling and achar (spicy dipping sauce, not sweet but a slightly bitter edge from the addition of lemon to the chili paste). The blokes made the pastry and formed the cases. Then together we'd form a few production lines to add the filing and form the momo shapes. A very sociable afternoon, much banter, the ladies in true asian fashion, but much more shy than their Thai sisters would make jokes about the men present and their skills, cooking or otherwise.

So the filling. You can make this up and freeze it or make the momo and freeze them uncooked for later as you may as well make loads whilst you are at it. If you freeze them whole you cook them from frozen, never defrost.

The usual recipes grate of pound the onion but i like them really finely chopped, i threw more in after this photo

finely chopped coriander leaf